Hash Brown Crust Breakfast Pizza

Hash Brown Crust Breakfast Pizza is the answer to your gluten free breakfast pizza prayers! This crispy, 1 skillet dish is perfect for breakfast or brunch.

Prep Time 15

Cook Time 30

Total Time 45

Course Breakfast

Cuisine American

Keyword gluten free

Method Baking

Servings

Calories 227kcal

Ingredients

3 Tablespoons extra virgin olive oil divided
10 oz frozen shredded hash browns thawed, Ore-Ida recommended
heaping 1/4 teaspoon garlic powder
salt and pepper
3 large eggs
2 Tablespoons chopped fresh chives
4 oz shredded mozzarella cheese
1 vine-ripened tomato seeded and chopped
6 slices prosciutto
1 green onion chopped OR more chopped fresh chives

Instructions

Preheat oven to 425 degrees. Drizzle 1 Tablespoon oil into the bottom of a 10-11” cast iron/oven-safe skillet then brush to evenly coat. Set aside.
Firmly press thawed hash browns between two kitchen towels to remove excess moisture then transfer to a bowl with remaining 2 Tablespoons oil, garlic powder, salt, and pepper then mix with a fork to combine. Pour into prepared skillet then press the hash browns into an even layer in the bottom with your hands. Bake for 22-24 minutes or until crust is light golden brown, rotating the skillet 180 degrees halfway through.
Meanwhile, whisk together eggs, chives, salt, and pepper in a small bowl then drizzle evenly over the top of the hash brown crust and bake for 1 minute (eggs will not be totally set). Top with mozzarella cheese and chopped tomatoes then continue baking until cheese is melted and bubbly, 7 minutes. Let the pizza rest for 5 minutes then transfer to a cutting board, slice, and serve with prosciutto and chopped green onions or chives.

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